01 - Line an 8-inch square baking pan with parchment paper, allowing overhang on opposite sides for easy removal later.
02 - In a small bowl, combine instant coffee granules, cocoa powder, and heavy cream. Stir until granules are dissolved. Set aside.
03 - Combine sweetened condensed milk and butter in a medium saucepan over low heat. Stir constantly until butter melts and mixture becomes smooth.
04 - Add chocolate chips to the saucepan. Continue stirring constantly until chocolate is completely melted and mixture is thoroughly combined and glossy.
05 - Pour in the cream mixture, vanilla extract, almond extract, and salt. Stir until all ingredients are fully incorporated.
06 - Transfer mixture to prepared pan. Use an offset spatula to smooth top evenly. Refrigerate for at least 2 hours until completely firm.
07 - Grasp parchment overhang to lift fudge from pan. Place on cutting board and cut into 36 squares. Store in airtight container.